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Wednesday, February 27, 2013

One of my friends at work is celebrating her birthday
today.She has been taking cake
decorating classes, so she usually does a lot of the baking for our group.I have been privileged to have her bake me a
(YUMMY) birthday cake, so it only seemed fitting that I bring in something for
her birthday.Since another girl was
bringing in a cake for her, I decided to bring in something for breakfast
instead.After much searching on
Pinterest, I finally decided on on “Easy Overnight Cinnamon Sticky Buns”!!!“EASY” being the optimum word here.

That pin led me to “Jamie Cooks It Up!Family Friendly Recipes”.Here is a link to her site:http://jamiecooksitup.net/2012/12/easy-overnight-cinnamon-sticky-buns/#I am not even going to attempt to put all of
the photo-by-photo directions here because Jamie did a much better job than I
could ever do (make sure to check them out!)!!However, I DID make a few modifications to her recipe, so I WILL give
you her recipe, along with my modifications, and the end results.

I have to say that I love “Sticky Buns”, but I ADORE “Pecan
Sticky Buns” even better.One quick
modification to this recipe and WHALA, you now have Pecan Sticky Buns”!!!! Below is Jamie’s recipe… my modifications are
in red:

4.Stir the mixture until all of the ingredients are well
combined.Pour the ooey goodness over the top of your frozen roll dough.

5.Because I wanted to make sure that pecans were throughout the
sticky buns, I layered everything. Put some of the gooey mixture in the bottom
of the Bundt pan (just enough to cover).

6.Place 18 balls of frozen roll dough into the pan. Since I like a LOT of
gooeyness I cut each dough ball in half –allowing the mixture to mingle in a
little better. Cut 9 of the frozen dough balls in half and drop them over the
sweet mixture.

7. Spoon another
layer of the sweet mixture over the dough balls.

8. Cut the
remaining dough balls in half and drop them into the pan. (Word of caution
here… I looked at the pan and thought “looks like I could fit a few more dough
balls in there. DON’T DO IT!!! When I came down in the morning I discovered
several pieces had popped out of the plastic wrap and were laying next to the
pan. L - Jamie was right - 18 balls are quite enough!! LOL)

9. Pour the
rest of the sweet gooeyness over the dough balls.

10.Cover the bundt pan with plastic wrap. Spray the plastic
wrap with cooking spray then carefully turn the plastic wrap over (so the
sprayed side is facing the sticky dough) and lightly cover the pan.

11.Set the pan aside and
allow the rolls to rise for 6-8 hours or until they are about 2 inches above
the top of the pan. (I just made this the night before and left on the counter over
night – they were perfect.) Please be aware that the temperature of your
kitchen will greatly determine how fast the rolls rise. If you get up in the
morning to find your rolls haven’t risen as much as you hoped, just heat your
oven up to 170 degrees, remove the plastic wrap and pop the pan into the oven.
The warmth of the oven will quicken the rising of the rolls. Once the rolls
have risen enough follow step 12. (You can leave the rolls in the oven while it
increases in temperature).

12.I STONGLY suggest that you place your Bundt pan on a foil covered
cookie sheet to catch any overflow.

13.Preheat your oven to 350
degrees. Remove the plastic wrap, carefully place your pan in the oven and bake
for about 15 minutes, or until the rolls are golden brown and cooked through. (I should
have baked for an additional 5 minutes or so because some of the rolls were not
quite baked through – kind of hard to determine if they are done.

Yes, the pan was a "bit" crowded!!!

Don't these just make your mouth water???

14.Allow the sticky buns to
rest in the pan for about 5 minutes, then invert them onto a large plate.

15.Here is another slight
deviation from the original recipe.As
if these things were not sweet and gooey enough, I decided to add a drizzle of
glaze over the top.You know – powdered sugar,
a little vanilla, and a little milk mixed together.Since I did not have any milk in the house (I
know, unbelievable!), I decided that my flavored coffee creamer would work just
fine (Sweet Italian Cream).Let’s just say, I will NOT be
going back to using milk – this made it really good!!)

One of my favorite coffee creamers - Sweet Italian Cream

﻿

16. Mix glaze together and drizzled over the buns.

You may now serve and
enjoy!

Oh, BTW... Barb (a.k.a. The Birthday Girl) really enjoyed them - as did everyone else who had a piece. The platter was practically licked clean. Speaking of the platter - she was quite convinced that the platter was her gift from me. Sorry Barb!! :-(

Happy Birthday Barb!!!

So thanks again Jamie for the delicious recipe. I'm sure it will be repeated often at my house now!

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About Me

I love the Lord, love my hubby (married over 35 years), and love my family. I’ve done almost every craft imaginable, and enjoy learning how to do new things – especially anything that can be used to decorate my home! Initially started my own company "I Do Designs" to create wedding invitations (thus the "I Do") and other unique, one-of-a-kind designs for my customers.